This Thai basil ground chicken is one of those weeknight lifesavers that I end up making way more often than I plan to. It’s spicy, savory, full of umami, and comes together in just about 20 minutes from start to finish. Add a fried egg and a bowl of jasmine rice, and you’ve got a meal that feels like it came out of your favorite Thai spot—minus the takeout container.
Why I Always Keep Ground Chicken in My Fridge
I’ve got this habit of picking up a pack of ground chicken every time I’m at the store, even if I don’t know what I’m going to do with it. And more often than not, it ends up in this exact stir-fry.
It started with me watching a Thai street food video late at night, and before I knew it, I was in the kitchen recreating my own version of pad kra pao with what I had. It turned out so good, I made it again the next day—only with a fried egg this time. That runny yolk with spicy chicken? Heaven.
Now it’s become a favorite in our house. We switch between serving it with regular jasmine rice and cauliflower rice depending on how indulgent we’re feeling. Either way, it always hits the spot.
What Goes Into This Dish (And What You Can Sub)
Ground Chicken
Lean ground chicken works best here because it cooks quickly and absorbs flavor like a sponge. If you’ve got ground turkey on hand, it works too.
Soy Sauce + Sweet Chili Sauce
I keep this stir-fry pretty simple and use low-sodium soy sauce and sweet chili sauce. It still gives plenty of flavor but keeps the salt in check. If you’re feeling fancy and want to go more traditional, add a dash of fish sauce and oyster sauce too.
Garlic, Shallots & Chili
I use a serrano pepper most days because bird’s eye chiles are hard to come by where I live. But if you’re chasing that authentic heat, go ahead and use bird’s eye chiles. I usually grate the garlic and finely mince the shallots and chili—it gives the sauce a nice texture and saves time.
Fresh Basil
Okay, so traditionally, this dish uses holy basil. I’ve only found it a couple of times at specialty markets, so I usually use Thai basil or even regular sweet basil when that’s all I have. It still adds that peppery freshness at the end, and I’ve never had complaints.
The Secret to Getting That Flavor Just Right
Here’s how I like to make it:
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Start with the aromatics. Heat a bit of oil in a skillet or wok and add your garlic, shallots, and chopped chili. Let it sizzle just enough to release that fragrance—don’t let it burn.
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Add the ground chicken. Break it apart with a spatula and let it cook through. It doesn’t need to brown deeply. The juices from the meat actually help carry the flavor.
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Sauce it up. Pour in your soy sauce and sweet chili mixture and stir to coat. Cook it down until the sauce is mostly absorbed.
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Add the basil last. Turn off the heat and stir in the fresh basil. It wilts fast, and that’s all it needs.
Serving Ideas That Work Every Time
My favorite way to serve this is over fluffy jasmine rice with a crispy fried egg on top. Spoon a little extra sweet chili sauce on the side, and it’s the kind of meal that makes you forget you ever ordered Thai takeout.
If we’re keeping things lighter, I’ll throw it over some cauliflower rice. You can even turn it into a meal prep bowl with veggies like sautéed green beans or bell peppers on the side.
A quick nam pla prik (fish sauce, lime juice, sugar, garlic, and chili) is the classic way to finish this dish, but I usually just grab the sweet chili sauce bottle because it’s always in the fridge.
Tips I’ve Picked Up Over Time
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Grate your garlic instead of chopping. It spreads more evenly in the dish and saves time on prep.
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Don’t overcrowd the pan. This cooks fast, but it still needs a little room to sizzle without steaming.
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Use what you’ve got. Thai basil is great. Holy basil is better. But sweet basil? That still works and tastes amazing.
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Try it with different proteins. Ground pork, turkey, even crumbled tofu if you’re going meatless—they all soak up this sauce beautifully.
How to Store and Reheat
Leftovers keep really well. I store mine in a sealed container in the fridge for up to 4 days. It reheats beautifully in the microwave or a quick sauté in the pan with a splash of water or chicken broth.
If I’m making this for meal prep, I keep the rice separate from the chicken so it doesn’t get mushy.
Got Questions?
Can I make it less spicy?
Absolutely. Skip the serrano or use half of one. You can also add a little sugar to the sauce to balance the heat.
Can I freeze it?
Yes! Cooked ground chicken freezes great. Let it cool, pack it into containers or bags, and freeze for up to 2 months.
Do I really need Thai basil?
It’s the best if you can find it, but I’ve made this dish with regular basil many times and it still turns out delicious.
What pan should I use?
A wok is ideal, but any large skillet will do. If using a flat skillet, tilt it slightly to concentrate the oil and get that nice sizzle on your garlic and chili.
Thai Ground Chicken
This quick and flavorful Thai basil chicken stir-fry is one of those weeknight dishes that feels effortless but tastes like you’ve put in serious work.
Ingredients
- 1 tablespoon olive oil
- 6 garlic cloves, finely grated or crushed
- 1 serrano pepper, minced (adjust for heat preference)
- 1 shallot, finely minced
- 1 pound ground chicken (preferably 97% lean)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- A generous handful of fresh basil leaves (Thai holy basil, if available)
Instructions
- Start by prepping your aromatics—grate the garlic, mince the shallot and serrano pepper until almost paste-like. If you’ve got a mortar and pestle, now’s the time to use it for that extra flavor punch.
- Warm the olive oil in a skillet or wok over medium heat. Once hot, add your garlic-chile-shallot mix and stir-fry it gently. Let it sizzle until the edges begin to brown and it smells toasty and rich—just about 2 to 3 minutes.
- Add the ground chicken and use a spatula to break it apart as it cooks. Stir it well so the meat soaks up all that aromatic base.
- While the chicken is browning, whisk together the soy sauce, oyster sauce, fish sauce, and sweet chili sauce in a small bowl. Once the chicken is fully cooked, pour the sauce over and stir everything to coat. Let it cook for another 30 seconds or so to let the flavors come together.
- Finally, toss in the fresh basil and give it a quick mix. Once the leaves start to wilt, turn off the heat.
- Serve it hot over steamed rice. If you’re feeling extra, top it off with a crispy fried egg.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 827mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 28g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve never made Thai basil ground chicken at home before, I think you’re in for a treat. It’s fast, packed with flavor, and doesn’t require any fancy ingredients. The aroma when the garlic and chili hit the pan is enough to get everyone into the kitchen asking what’s cooking.
Once you try it, don’t be surprised if it makes its way into your regular dinner rotation like it did for us. And honestly? It’s way better than waiting on delivery.
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